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Fried ham terrine, roast garlic mayonnaise, deep-fried egg and a parsley soup

03 January 2008

Ingredients (Serves 10-12)

For the terrine 2 ham hocks
2 carrots
1 onion
1/2 head garlic
1 bunch parsley stalks

For the roast garlic mayonnaise 1 head garlic
400ml rapeseed oil
Juice of 1/2 lemon
Salt
1/2tsp xanthan gum
For the parsley soup
1/2 onion
2 sticks celery
1 leek
50g parsley purée (blanch and blend the leaves)
30ml milk
2 cloves garlic

For the deep-fried eggs Eggs
Flour
Egg wash
Onion seeds
Honey panko (Japanese-style crumbs)
Chopped parsley

Method To make the terrine, cut the veg into large pieces and put into a pan with the ham hock. Cover with water and simmer for 2-3 hours. When the ham is cooked, flake the meat and press into a mould with the diced vegetables.

For the mayonnaise, roast the garlic in their skins until soft and then squeeze into a blender. Add the xanthan gum and lemon juice, then slowly add the oil. Finish with salt.

For the deep-fried eggs, lightly poach the eggs, refresh then coat in flour, egg wash and onion seeds, honey panko and chopped parsley.

For the parsley soup, cut the veg very small and sweat in butter. Add 450ml of ham cooking juice then simmer until the veg is soft, and liquidise. Add 50g of parsley purée and pass though a fine strainer. Infuse some garlic in milk to froth for the top of the soup.

Slice the terrine and pan-fry in a little oil. Deep-fry the egg. Brush the garlic mayonnaise on the plate and put the egg on the terrine, and then garnish the plate with caper berries and pea shoots. Serve the soup in a shot glass with a little of the garlic froth on top.

By Kevin Mangeolles, The Neptune Inn & Restaurant, 85 Old Hunstanton Road, Old Hunstanton, Norfolk. Tel: 01485 532122 http://www.theneptune.co.uk/

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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